I didn’t expect such airy, slightly sweet bread could come from something as humble as cottage cheese, but here we are. The texture folds into clouds and fresh blueberries pop like tiny surprises, it keeps you guessing with every bite.
It’s light, high protein and totally low carb so I reach for it when I want a High Protein Low Carb Gluten Free Breakfast that feels a little special. This Fluffy Cottage Cheese Cloud Bread Recipe is the sort of thing I tell friends about, and yet I still cant believe how few calories it seems to have.
Ingredients
Ingredient Quantities
- 3 large eggs, separated
- 1/2 cup (120 g) full fat cottage cheese
- 1/4 tsp cream of tartar
- 2 tbsp powdered erythritol or other powdered keto sweetener
- 1 tsp vanilla extract
- pinch of salt
- 1/3 cup (about 50 g) fresh blueberries
- zest of 1/2 lemon (optional)
How to Make this
1. Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. Separate the eggs: whites into a large clean dry bowl, yolks into a smaller bowl or blender cup. Make sure no yolk gets into the whites or they wont whip.
3. Add the cottage cheese, powdered erythritol, vanilla extract, pinch of salt and lemon zest (if using) to the yolks and blend until smooth — a food processor or immersion blender works best, otherwise whisk hard.
4. Add the cream of tartar to the egg whites and beat with an electric mixer until glossy stiff peaks form.
5. Fold one third of the whipped whites into the cottage cheese mixture to lighten it, then gently fold in the rest until mostly uniform but still airy, be gentle so you dont deflate the batter.
6. Carefully fold in the blueberries, reserving a few for the tops; dont crush them or the color will bleed.
7. Spoon or scoop even mounds onto the prepared sheet (about 6 rounds), flatten slightly with the back of the spoon and top with reserved berries and extra lemon zest if you like.
8. Bake 25-30 minutes until golden and set in the center, rotate the pan once halfway through, if theyre browning too fast lower the oven a bit.
9. Let cool on the baking sheet 5 minutes then transfer to a wire rack to finish cooling another 10 minutes, they firm up as they cool so dont judge them hot.
10. Serve warm or chilled, store leftovers in an airtight container in the fridge for 2-3 days and reheat briefly in a toaster oven to refresh, enjoy.
Equipment Needed
FAQ
Fluffy Cottage Cheese Blueberry Cloud Bread Recipe Substitutions and Variations
Pro Tips
1. Let the egg whites warm up and use a spotless bowl. Room temp whites whip bigger and faster, and even a speck of yolk or oil will stop them, so separate each egg into a small cup first so you dont ruin the whole batch.
2. Make the cottage cheese super smooth. Blitz it in a blender or food processor or push it through a fine sieve, the smoother the base the silkier the final texture. If youre using granular erythritol pulse it in a spice grinder so you dont get a gritty bite.
3. Fold gently but confidently. Use a big rubber spatula, cut down the center then scoop under and fold over, stop when there are still a few streaks left because overfolding kills the lift. Quick, decisive folds work better than tiny nervous pokes.
4. Handle berries and baking heat with care. Toss berries in a little powdered sweetener or almond flour or freeze them for a few minutes so they dont sink or bleed, and if the tops brown too fast lower the oven by 10 degrees or loosely tent with foil. Let the rounds cool a bit on the sheet before moving them, they firm up as they cool so dont judge them hot.
2
servings
183
kcal
Equipment:
Ingredients
3 large eggs, separated
1/2 cup (120 g) full fat cottage cheese
1/4 tsp cream of tartar
2 tbsp powdered erythritol or other powdered keto sweetener
1 tsp vanilla extract
pinch of salt
1/3 cup (about 50 g) fresh blueberries
zest of 1/2 lemon (optional)
Directions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Separate the eggs: whites into a large clean dry bowl, yolks into a smaller bowl or blender cup. Make sure no yolk gets into the whites or they wont whip.
- Add the cottage cheese, powdered erythritol, vanilla extract, pinch of salt and lemon zest (if using) to the yolks and blend until smooth — a food processor or immersion blender works best, otherwise whisk hard.
- Add the cream of tartar to the egg whites and beat with an electric mixer until glossy stiff peaks form.
- Fold one third of the whipped whites into the cottage cheese mixture to lighten it, then gently fold in the rest until mostly uniform but still airy, be gentle so you dont deflate the batter.
- Carefully fold in the blueberries, reserving a few for the tops; dont crush them or the color will bleed.
- Spoon or scoop even mounds onto the prepared sheet (about 6 rounds), flatten slightly with the back of the spoon and top with reserved berries and extra lemon zest if you like.
- Bake 25-30 minutes until golden and set in the center, rotate the pan once halfway through, if theyre browning too fast lower the oven a bit.
- Let cool on the baking sheet 5 minutes then transfer to a wire rack to finish cooling another 10 minutes, they firm up as they cool so dont judge them hot.
- Serve warm or chilled, store leftovers in an airtight container in the fridge for 2-3 days and reheat briefly in a toaster oven to refresh, enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 173g
- Total number of serves: 2
- Calories: 183kcal
- Fat: 10.5g
- Saturated Fat: 4.15g
- Trans Fat: 0.05g
- Polyunsaturated: 0.9g
- Monounsaturated: 3g
- Cholesterol: 287mg
- Sodium: 287mg
- Potassium: 192mg
- Carbohydrates: 5.15g
- Fiber: 0.6g
- Sugar: 3.5g
- Protein: 16.7g
- Vitamin A: 410IU
- Vitamin C: 2.4mg
- Calcium: 95mg
- Iron: 1.5mg
